Postharvest Management and Value Addition of Ginger (Zingiber Officinale Roscoe): A Review

Postharvest Management and Value Addition of Ginger (Zingiber Officinale Roscoe): A Review



Manisha Kaushal, Anil Gupta, Devina Vaidya, Meenu Gupta



Ginger is an important spice crop and India is one of the leading
producer and exporter of ginger in the world. Ginger is widely used
around the world in food as a spice both in fresh and dried form which
adds flavour to the meal by creating spicy pungent taste. The chemical
components of the ginger rhizome vary considerably depending on the
location of cultivation and postharvest treatments. Ginger contains
polyphenol compounds such as gingerol and its derivatives like
zingiberone, bisabolene, camphene, geranial, linalool, borneol and
oleoresin (combination of volatile oils and resin) that accounts for its
characteristic aroma and therapeutic properties. Fresh ginger are
perishable in nature and are spoiled due to improper handling, growth of
spoilage microorganisms, susceptibility to rhizome rot, wilting and
sprouting, action of naturally occurring enzymes, chemical reactions and
structural changes during storage. Keeping in mind the low shelf-life
of fresh ginger and inadequate facility for their modern storage leading
to distress sale, value addition could be a viable alternative which
will fetch remunerative price to the growers. The present scenario,
nutritional importance, postharvest management, value added products of
ginger have been discussed in detail in the review. 



10.22161/ijeab/2.1.50





http://ijeab.com/upload_document/issue_files/50%20IJEAB-FEB-2017-2-Postharvest%20Management%20and%20Value%20Addition%20of%20Ginger.pdf



ijeab.com/submit-paper/

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